Cranberry Bean And Lentil Soup With Cranberry Sauce
300 Sensational Soups
by Carla Snyder & Meredith Deeds
The unusual addition of cranberry sauce gives a nice fruity zip to this bean and lentil soup. Though ham and bacon are delicious, we sometimes want a meatless bean soup, and this rendition satisfies in every way.
Serves 6 to 8
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1/2 tsp dried thyme
• 6 cups chicken or vegetable stock (approx.)
• 2 cups dried cranberry or pinto beans, soaked overnight or quick-soaked (see tip, below) and drained
• 1 cup dried lentils, rinsed
• 1 tsp salt
• 1 cup whole-berry cranberry sauce
• 2 tsp balsamic vinegar
• Freshly ground black pepper
• 1/4 cup minced fresh flat-leaf (Italian) parsley
1. In a large pot, heat oil and butter over medium heat. Add onion and cook until softened, about 6 minutes. Add carrot and celery; saute until starting to soften, about 5 minutes. Add thyme and saute until fragrant, about 1 minute.
2. Add stock and bring to a boil. Add beans, reduce heat and simmer until beans are almost tender, about 1 hour. Add lentils and salt; simmer until lentils are tender, about 45 minutes. Whisk in cranberry sauce and vinegar. Season with salt and pepper to taste.
3. Ladle into heated bowls and garnish with parsley.
This soup is tasty with the addition of grilled or roasted onions, zucchini, yellow squash and red bell peppers.
Here's how to quick-soak dried beans: In a colander, rinse beans under cold water and discard any discolored ones. In a saucepan, combine beans with enough cold water to cover them by 2 inches. Bring to a boil over medium heat and boil for 2 minutes. Remove from heat and let soak, covered, or 1 hour.